Good eats

Not that anyone is still checking this anymore, but if you are, I'm going to attempt to keep better track of the recipes we make and like. These two were big hits this week - and both so easy and healthy (relatively speaking).

Angrezi Bhutta (Corn and Tomato Curry)
Adapted from Raghavan Iyer's 660 Curries (via Serious Eats)
serves 3 to 4

* 2 tablespoons canola oil
* 1 small onion, finely chopped
* 1 hot pepper (jalapeno or serrano), finely chopped
* 2 teaspoons Madras curry powder
* 1 large tomato, core removed, finely chopped
* 3/4 c. water
* approx. 3 cups fresh corn, (cut from 2 or 3 ears of corn)
* 1 teaspoon kosher salt
* 2 tablespoons cilantro, finely chopped

Pour the oil into a large skillet set over medium-high heat. Toss in the onion and pepper, and stir-fry until lightly browned, about 5 minutes.

Add the curry powder, and stir well. Cook until very fragrant, about 30 seconds.

Add the chopped tomato. Cook until it is soft, about 3 minutes.

Pour in 3/4 cup of water, and add the corn and salt. Stir well. Bring this mixture to a boil, and then reduce heat to medium-low and cover. Cook for about 10 minutes, stirring every other minute.

Turn off the heat and add the cilantro. Stir and then serve.

Amaretti-Stuffed Peaches
From Epicurious.com
Makes 4 servings

* 1/4 stick (2 T.) unsalted butter, softened
* 1/2 cup coarsely crumbled amaretti (Italian almond macaroons, preferably Lazzaroni brand)
* 1 1/4 tablespoons all-purpose flour
* 1 tablespoons sugar
* pinch salt
* 1 large egg
* 4 firm-ripe small peaches (about 1 lb), halved lengthwise and pitted

Put oven rack in middle position and preheat oven to 350°F.

Melt 1 tablespoon butter and pour into a glass or ceramic baking dish.

Set aside 2 T. of crumbled amaretti. Lightly beat egg and discard half (leaving 1/2 of egg contents). Pulse remaining amaretti in a food processor until finely chopped, then add flour, sugar, salt, and remaining 1 tablespoon butter. Blend until butter is incorporated, then add egg and blend until smooth.

Scoop out just enough peach pulp from center of each peach half with a melon-ball cutter or a small spoon to create a 1-inch-deep cavity. Arrange peaches, cut sides up, in baking dish, then brush skins with melted butter from dish. Divide amaretti mixture among cavities, then sprinkle reserved crumbled amaretti over filling. Bake until filling is puffed and crisp, 40 to 50 minutes. Serve warm or at room temperature.

Read More http://www.epicurious.com/recipes/food/views/Amaretti-Stuffed-Peaches-232511#ixzz0w4faIkut